2. Brooklyn Uncorked 2010—a tasting of foods from Manhattan, Brooklyn, and the Hudson Valley along with wines from Long Island—is on Wednesday, May 5, from 4-8 pm at BAMcafé (30 Lafayette Avenue, Fort Green, Brooklyn).

3. Classes at the Macy’s Kitchen:

Cinco de Mayo class with Executive Chef Miguel Espinoza on Saturday, May 1, at 1 pm.

7 Comments

They were stolen from a government-sponsored European greenhouse, transported in a false compartment in a tractor-trailer, smuggled in a merchant marine ship, sold on the black market, and carried into our neighborhood via a drug mule's backpack.

would be because they weren't poached, at least in any conventional sense. Although one could argue that spooning the pan juices back over the pears in some strange way is "poaching," "poaching" actually involves simmering a food item in a liquid. The technique in this recipe is more akin to roasting and basting. Good call.

Also Bwog, I'm not sure who "rave-reviews" this feature. Especially when it's not accurate.